Determination and identification of polyphenolic compounds by LC-MS (IT)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43869340" target="_blank" >RIV/70883521:28110/12:43869340 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/12:43869340
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Determination and identification of polyphenolic compounds by LC-MS (IT)
Original language description
In recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on human body. As consumers have become more conscious ofthe health benefits of phenolic compounds and their antioxidant activities via the conventional media, the beverage industries have recognized new marketing opportunities for their products. Therefore, the phenolic compounds and their antioxidant capacity in foods and beverages become an important quality parameter, especially in niche markets concerned with health benefits. Wine is a widely consumed beverage in the world, with thousands of years of tradition. It is an excellent source of various classes of polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly color, astringency, bitterness and aroma. As well as, phenolic compounds in red wine exhibit a board spectrum of beneficial pharmacolog
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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